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Old 03-21-2013, 12:09 AM   #14
Found some matches.
Join Date: 02-03-13
Location: Tempe, AZ

Very interesting. I guess my question is when do you stop adding the wood chunks? I can get clean smoke using the minon method and adding one small chunk every hour or so. I usually stop adding smoke after 2-3 hours. I'm really wondering if I should keep adding wood throughout the entire cook or cut it off after X amount of hours? I've enjoyed my results flavor wise, I'm just wondering if it could be better.

Thanks for your help.
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